Wild salmon - and the wine

Today, salmon can be found on supermarket shelves in the same inflationary manner as prawns, pork, beef or poultry. Not even two generations ago, all of this was still a speciality. Back then, these animals were not highly bred and mass-produced like a commodity. Today they are.

That's why we should once again regard wild salmon as a genuine speciality and, if we want to eat salmon, we should limit ourselves to wild salmon and only in small quantities so that it is not overfished. Wild salmon is fished off the coast of Alaska from May to the beginning of September. So you get the best product at the moment.

And it tastes so good on its own that you shouldn't use too many additional ingredients.

Wild salmon - an ideal wine partner

There are classic food and wine pairings that are simply unbeatable. One of these is salmon and a rich, powerful white wine such as a white Burgundy.

Of course, with salmon, as with all dishes, it depends on the method of preparation and the sauces, but the basic rule is that salmon is a fish with a high fat content. And it is unsaturated fatty acids that create a pleasantly creamy, but also stimulating mouthfeel. Then there are the proteins, which provide different flavour nuances and pairings depending on the preparation method.